94 replies to this topic

[Abbylovi]

I'm not a meat eater, but I wonder why not Lugers. Price?

Do you mean why didn't we go to Luger's instead of Blue Smoke? The reason is because I've already been taken there by the VPs and we like to keep trying different places.

[Wilfrid1]

I keep going back to this place, not because I like it, but because I am absolutely fascinated by the fact that it seems to appeal to people. Not long ago, I happened to stumble over an old, old eGullet thread which discussed Blue Smoke BBQ in some detail. One point which was made is that BBQ is hardly rocket science: if you have the right gear, and you know what you are doing, you should be able to turn out a consistent product day in, day out.

That makes sense. So why is Blue Smoke always so disappointing, and why does it stack up badly even against shameless tourist joints like Virgil's?

This time around we tried the brisket again. Flabby, flavorless, and left largely uneaten. It came with a spoonful of thin, gravy-like jus, which didn't help. The meat was tender enough though, and in fact we took it home and served it up as a breakfast hash, chopped, briefly sauteed and thoroughly seasoned; a great improvement.

St Louis-style ribs were better than the brisket. Tender, strikingly pink, but still ultimately bland. The mashed potatoes and coleslaw were entirely unremarkable. The only thing I really liked was a cute little smoked Bologna sandwich, with pickle, which we ordered as an appetizer to share.

To make matters worse, the first red wine ordered (by the glass) was a sort of thin vinegar, which it was hard to believe had anything to do with Joseph Phelps, as the list claimed. The second selection, a Zinfandel, wasn't much better. Overall, a rubbish experience. How does Blue Smoke pull the wool over everyone's eyes.

In order to confirm my impressions, I am quite seriously thinking of organizing a 6 Train BBQ crawl to compare the same dish or dishes at; Smokehouse BBQ, Blue Smoke, Virgil's, Pearson's and Mobay's. Get your napkins ready.

[yvonne johnson]

Overall, a rubbish experience. How does Blue Smoke pull the wool over everyone's eyes.

The same way that Danny Meyer does with his other places.

[Stone]

Overall, a rubbish experience.  How does Blue Smoke pull the wool over everyone's eyes.

The same way that Danny Meyer does with his other places.

I do think that NYers don't really know or want more authentic bbq. At least the Park Ave. South crowd. They certainly don't want the extra fat that comes with it. And isn't BS another example of people flocking to a tendy place just cause it's trendy? They think they're experience some Delta BBQ joint. The ambience makes them enjoy the food better. Serve the same stuff at a steam table deli, and they'd hate it.

I haven't been to Gramercy Tavern in years, but my meals there were great.

[Wilfrid1]

And isn't BS another example of people flocking to a trendy place just cause it's trendy? They think they're experience some Delta BBQ joint.

That's always a potential risk for a restaurant, because trends change so suddenly. The main reason we ended up here was because we needed a quick post-theater supper, and walking past, on a weekend evening (not very late either) we notice that it was half empty. Didn't used to be that way.

I used to be hesitant in expressing opinions about BBQ, being an alien and all, but over the last couple of years, I've had enough experience of the good stuff, both professional and amateur, to know what I expect.

[Steven Dilley]

In order to confirm my impressions, I am quite seriously thinking of organizing a 6 Train BBQ crawl to compare the same dish or dishes at; Smokehouse BBQ, Blue Smoke, Virgil's, Pearson's and Mobay's. Get your napkins ready.

Popped into Pearson's last week for a late lunch. Talk about insipid 'cue. Had a tasteless pulled pork sandwich with creamy, thick cole slaw, iced tea, and a beer. For $20. Ouch. It's beyond me how someone can toss a pork shoulder on a smoker until completion and not end up with something at least slightly rich and flavorful. But they certainly managed to pull it off.

[mitchells]

Generally speaking, New Yorkers no more want "authentic" barbecue than they want authentic italian, chinese, japanese, etc.

In fact I'd bet than an "authentic" replica of Arthur Bryant's (with white bread, trays and a glass wall separating the workers from the customers) on Park Avenue South would not be such a big hit once the BBQ junkies got their fill.

I was in KC, MO two weeks ago and had lunch in a suburban BBQ place called Zarda's, that I thought served watered down, please the masses food in an Applebees like setting. The place was packed and this was in a part of the country that has access to a few great places.

[Rail Paul]

In order to confirm my impressions, I am quite seriously thinking of organizing a 6 Train BBQ crawl to compare the same dish or dishes at;  Smokehouse BBQ, Blue Smoke, Virgil's, Pearson's and Mobay's.  Get your napkins ready.

Popped into Pearson's last week for a late lunch. Talk about insipid 'cue. Had a tasteless pulled pork sandwich with creamy, thick cole slaw, iced tea, and a beer. For $20. Ouch. It's beyond me how someone can toss a pork shoulder on a smoker until completion and not end up with something at least slightly rich and flavorful. But they certainly managed to pull it off.

I read somewhere recently that Robert Pearson has retired from the Q business. His investors feel the recipe is in safe hands.

We'll see.

I wonder if any of the Caolina masters (Wilbers, Parkers, Lexington #1, Skylite, etc) could be induced to set up a NYC operation? Prob see them in Vegas first...

[Steven Dilley]

Daisy Mays is next on my list of NY BBQ to try. Worth it? I seem to recall quite a few solid reviews.

[mitchells]

I had a pulled pork sandwich from one of their carts near Wall Street and wasn't impressed.

[Wilfrid1]

Yes, there's a Daisy May thread here somewhere. The chili seems to be the best thing to get.

Maybe we all have different expectations, but I found the ribs at MoBay way better than Pearson's or Blue Smoke. Need to go a second time to make sure.

[Cathy]

Daisy Mays is next on my list of NY BBQ to try. Worth it? I seem to recall quite a few solid reviews.

Only for the beef rib.

[Wilfrid1]

Oklahoma jumbo beef ribs? Indeed. Might be worth a try.

[mitchells]

All of this mediocre BBQ is why my Weber Bullet is my new best friend. After lousy BBQ at Zarda's and the KC airport, I smoked a shoulder and brisket last Saturday night. Everything was ready in time for kickoff on Sunday. The best $150 cooking tool investment I ever made.

[Orik]

Daisy Mays is next on my list of NY BBQ to try.  Worth it?  I seem to recall quite a few solid reviews.

Only for the beef rib.

I agree. (and even that's only ok)